Juicy Cucumber Caprese Salad
A refreshing and easy salad featuring crisp cucumbers, sweet cherry tomatoes, soft mozzarella, and fresh basil dressed with olive oil and balsamic vinegar.
Ingredients
Main Ingredients
- 2 large large cucumbers (English or Kirby) Peel if skin is waxed or bitter.
- 1 cup cherry tomatoes Halve small tomatoes; quarter large ones.
- 8 ounces fresh mozzarella balls (bocconcini or ciliegine) For creamier option use burrata.
- 1/4 cup fresh basil leaves Tear or chiffonade for best texture.
Dressing
- 2 tablespoons extra-virgin olive oil Use a good quality for best flavor.
- 1 tablespoon balsamic vinegar Substitute with lemon juice for a brighter flavor.
- to taste Salt Freshly ground black pepper to taste.
Instructions
Preparation
- Wash and dry the cucumbers. Slice them into thick rounds (about 1/3-inch to 1/2-inch).
- Halve the cherry tomatoes.
- Drain the mozzarella balls and halve them.
- Tear or chiffonade the basil leaves.
Assembly
- Add cucumbers, tomatoes, mozzarella, and basil to a large mixing bowl.
- Drizzle with olive oil and balsamic vinegar.
- Season with salt and freshly ground black pepper.
- Toss gently to combine without mashing the mozzarella.
- Serve immediately.
Notes
For a more robust flavor, let the salad come to room temperature before serving. Leftovers should be consumed within 24 hours for best texture.